Be sure and don't skimp on the vinegar, If you like more ok but be sure and keep the ratio at least 50-50 with water
- 2 doz eggs
- 2 cloves garlic
- 6 jalapenos
Boil eggs in heavily salted water, to hard boiled stage; peel and place in large glass or plastic container with sliced peppers and garlic cloves halved.
Make a solution of half water and half vinegar, such as 1pint water and 1pint vinegar and 3 Tbs salt. Stir and pour over eggs, be sure all eggs are covered with liquid. They will be pickled in about 3 days, store in the fridge and they will keep indefinatly.
Print this recipe
Submitted By: Lana Walker
pickled eggs with Jalapenos